EP0874557B1 - Pulverförmige,schäumende sahne - Google Patents

Pulverförmige,schäumende sahne Download PDF

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Publication number
EP0874557B1
EP0874557B1 EP97900487A EP97900487A EP0874557B1 EP 0874557 B1 EP0874557 B1 EP 0874557B1 EP 97900487 A EP97900487 A EP 97900487A EP 97900487 A EP97900487 A EP 97900487A EP 0874557 B1 EP0874557 B1 EP 0874557B1
Authority
EP
European Patent Office
Prior art keywords
weight
amount
powder
creamer
value
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
EP97900487A
Other languages
English (en)
French (fr)
Other versions
EP0874557A1 (de
Inventor
Zdzislaw Stuglik
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Maspex - Spolka Z Oo
Original Assignee
Maspex - Spolka Z Oo
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Maspex - Spolka Z Oo filed Critical Maspex - Spolka Z Oo
Publication of EP0874557A1 publication Critical patent/EP0874557A1/de
Application granted granted Critical
Publication of EP0874557B1 publication Critical patent/EP0874557B1/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
    • A23C11/065—Microbial proteins, inactivated yeast or animal proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2260/00—Particular aspects or types of dairy products
    • A23C2260/20—Dry foaming beverage creamer or whitener, e.g. gas injected or containing carbonation or foaming agents, for causing foaming when reconstituted

Definitions

  • This invention provides a powder-form, foaming creamer, allowing after addition of hot water, for self-forming of creamy foam on the surface of the beverage.
  • EP 154,192 discloses a process for preparing a powder-form composition for a beverage, which composition contains fat, protein, lactose and other hydrocarbons, as well as 0.3 - 1.0 % by weight of a stabilizing salt, such as phosphate or citrate, said salt providing stability against coagulation.
  • a stabilizing salt such as phosphate or citrate
  • US 4,438,147 discloses a foaming powder-form creamer; for the preparation of this creamer a liquid mixture, comprising water and solids, is used, said solids containing about 5% non-dairy fat, about 30% water-soluble non-dairy carbohydrate and between 0% and 50% skim milk, as well as proteinaceous foam stabilizer, i.e. sodium caseinate.
  • the mixture is blended with an inert gas and spray-dried.
  • EP 458,310 B1 discloses a foaming creamer in powderform, which contains fat, lactose, alkali metal phosphate, dry solids of skim milk and caseinate as a foam stabilizer.
  • a foaming powder-form creamer according to European application 0579328 A1 contains 5 - 40% by weight of fat, 30 - 80% by weight of carbohydrate, 1 - 10% by weight of egg-albumen and 0 - 4% by weight of stabilizing salt, said percentages being based on the sum of the amounts of these components.
  • edible product which can be whipped up to a mousse contains 10 to 80% by weight of fat, 0.15 to 10% by weight of binder, 0.5 to 10% by weight of emulsifier and sugar or another natural or artificial sweetener.
  • Said sweetener contains flavours, egg-albumen and/or dairy components.
  • a powder-form, foaming creamer according to the invention contains vegetable fat such as palm, coconut or soya oil in the amount of about 10 to 40 % by weight, preferably 20 to 30 % by weight, having melting point of 31°C to 45°C; dairy fat in the amount of about 0.06 to 0.1 % by weight; carbohydrates in the form of maltodextrin having a DE value of 20 to 35 in the amount of about 30 to 60 % by weight, preferably having a DE value of more than 24 arid in the amount of 45 to 60 % by weight, or a glucose syrup having a DE value of 30 to 50 in the amount of about 40 to 75 % by weight, or lactose in the amount of about 30 to 60 % by weight; whey-protein and casein, where the source of the above proteins is a dry skim milk having fat content below 0.6 % by weight and a WPNI value of 4.0 to 4.8, and the amount of powder should be of about 10 to 40 % by weight, preferably 12 to 17 % by
  • a creamer according to the invention is obtained by dissolution of dry components in water having a temperature of 70°C. To this solution a vegetable fat having a temperature of 80°C is added, and next an aqueous solution of gelatine. The obtained creamer is pasteurized at 65°C to 85°C, then inert gas is introduced under low pressure. Concentrate and gas are homogenized under pressure of 8.0 to 10.0 MPa, then forced into a spraying device, and dried in the stream of warm air. Obtained this way dry creamer comprises no egg-albumen and gets spontaneous foamed after addition of hot water
  • Powder-form, foaming creamer provides, after addition of hot water, a layer of delicate, creamy foam on the surface of beverage, said foam being uniform, stable and lasting in practically unchanged form for about 15 minutes.
  • Application of gelatine as a foam stabilizer eliminates strange flavour after pouring in hot water which is present in the case of application of egg-albumen.
  • the invention is illustrated by the present example: 47.5 % by weight of maltodextrin having a DE value of 30, 20 % by weight of skim milk and 2 % by weight of dibasic potassium orthophosphate were dissolved in water having a temperature of 70°C.
  • palm oil in the amount of 30 % by weight having a temperature of 80°C was adding, carefully stirring, and dissolved in water gelatine in the amount of 0.5 % by weight.
  • Obtained concentrate was pasteurized at 85°C, then to the mixture having a temperature of 50°C an inert gas was introduced under low pressure. Concentrate with gas were homogenized under pressure of 10.0 MPa. Obtained concentrate containing 50 % of dry mass and 50 % of water was dried in the stream of hot air.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Dairy Products (AREA)
  • Grain Derivatives (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Edible Oils And Fats (AREA)
  • Fats And Perfumes (AREA)
  • Manufacturing Of Micro-Capsules (AREA)
  • Confectionery (AREA)

Claims (1)

  1. Pulverförmige, schäumende Sahne, enthaltend Fett, Kohlehydrate, Protein und stabilisierende Salze sowie Gelatine in der Menge von ca. 0,1 bis 1,0 Gew.%, vorzugsweise 0,2 bis 0,5 Gew.%, wobei die Gelatine in der Form einer wässrigen Lösung vor dem Pasteurisierungs- und Homogenisierungsprozeß der Sahne zugeführt wird, wobei die Sahne frei von Eieralbumin ist und nach Zugabe von heißem Wasser spontanschäumend wird.
EP97900487A 1996-01-16 1997-01-10 Pulverförmige,schäumende sahne Expired - Lifetime EP0874557B1 (de)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
PL96312363A PL181303B1 (pl) 1996-01-16 1996-01-16 Zabielacz w proszku o wlasciwosciach spieniajacych PL
PL31236396 1996-01-16
PCT/PL1997/000001 WO1997025882A1 (en) 1996-01-16 1997-01-10 Powder-form foaming creamer

Publications (2)

Publication Number Publication Date
EP0874557A1 EP0874557A1 (de) 1998-11-04
EP0874557B1 true EP0874557B1 (de) 2000-11-15

Family

ID=20066708

Family Applications (1)

Application Number Title Priority Date Filing Date
EP97900487A Expired - Lifetime EP0874557B1 (de) 1996-01-16 1997-01-10 Pulverförmige,schäumende sahne

Country Status (8)

Country Link
EP (1) EP0874557B1 (de)
AT (1) ATE197532T1 (de)
CZ (1) CZ221698A3 (de)
DE (1) DE69703530T2 (de)
DK (1) DK0874557T3 (de)
HU (1) HUP9901891A3 (de)
PL (1) PL181303B1 (de)
WO (1) WO1997025882A1 (de)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10154675B2 (en) 2008-07-09 2018-12-18 Starbucks Corporation Soluble coffee products for producing beverages with enhanced flavors and aromas

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1133932A1 (de) * 2000-03-15 2001-09-19 Societe Des Produits Nestle S.A. Verfahren zur Herstellung eines kulinarischen pulverförmigen Schaumbildner
ES2318411T3 (es) 2005-12-13 2009-05-01 Nestec S.A. Productos auxiliares culinarios liquidos autoformadores de espuma y procesos.
US20080014315A1 (en) * 2006-07-14 2008-01-17 Delease Patricia Foam-creating compositions, foaming beverage compositions, and methods of preparation thereof
GB2525921B (en) * 2014-05-09 2018-11-21 Douwe Egberts Bv Concentrate for milky beverages

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB819078A (en) * 1955-07-13 1959-08-26 Gen Foods Corp Improvements in or relating to chiffon dessert preparation
US4438147A (en) * 1982-06-25 1984-03-20 Societe D'assistance Technique Pour Produits Nestle S.A. Foaming creamer and method of making same
IE55934B1 (en) * 1984-02-20 1991-02-27 Nestle Sa Method for the manufacture of a beverage composition
DE4032537A1 (de) * 1990-05-25 1991-11-28 Jacobs Suchard Ag Schaeumender kaffeeweisser, verfahren und vorrichtung zu dessen herstellung sowie pulverfoermiges gemisch zum herstellen von kaffeegetraenken
NL9201264A (nl) * 1992-07-14 1994-02-01 Dmv International Division Of Poedervormige, schuimvormende creamer.

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10154675B2 (en) 2008-07-09 2018-12-18 Starbucks Corporation Soluble coffee products for producing beverages with enhanced flavors and aromas
US11160291B2 (en) 2008-07-09 2021-11-02 Starbucks Corporation Soluble coffee products for producing beverages with enhanced flavors and aromas

Also Published As

Publication number Publication date
DE69703530D1 (de) 2000-12-21
ATE197532T1 (de) 2000-12-15
HUP9901891A2 (hu) 1999-09-28
PL181303B1 (pl) 2001-07-31
CZ221698A3 (cs) 1998-11-11
PL312363A1 (en) 1997-07-21
DE69703530T2 (de) 2001-06-13
DK0874557T3 (da) 2001-02-05
EP0874557A1 (de) 1998-11-04
WO1997025882A1 (en) 1997-07-24
HUP9901891A3 (en) 2000-02-28

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